Seasonal Salad Recipe
Cucumber, black and white sesame, parsley, cucumber citronette
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Ingredients
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Salad
Cucumber Citronette (dressing)
Method
Salad
- 1
Prepare cucumbers
Wash the cucumbers. Reserve one cucumber for grating for the dressing: trim the ends, and grate about 1/2 cup of cucumber flesh (no need to peel) into a small bowl; squeeze gently to drain excess liquid into the dressing bowl and reserve that liquid for the dressing. For the remaining cucumbers (about 1–1.5), peel strips if desired and thinly slice into 1/8" rounds or half-moons for a more delicate bite.
- 2
Prepare parsley and scallions
Wash and dry the parsley thoroughly. Remove thick stems and chop the leaves and tender stems coarsely to measure 1 cup packed. Trim the root end of the scallions and thinly slice on the bias (both white and green parts).
- 3
Optional greens
If using baby lettuce or mixed greens, fluff and dry them in a salad spinner, then place them in a large mixing bowl as a base for the cucumber and parsley.
- 4
Combine the prepared cucumber slices, chopped parsley, and sliced scallions in the large bowl (and greens if using). Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper; toss lightly to distribute salt so the cucumbers begin to soften slightly as you dress the salad.
- 5
Just before serving, sprinkle the black and white sesame seeds evenly over the salad and toss gently to coat with dressing (see dressing steps).
Cucumber Citronette (dressing)
- 6
Combine wet ingredients
In a medium bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon rice vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon honey (or agave), and the reserved grated cucumber and any liquid you squeezed from it. Whisk until the honey and mustard are fully incorporated.
- 7
Emulsify
Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking vigorously to emulsify the dressing. The dressing should become slightly creamy and glossy.
- 8
Season
Season the citronette with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add another 1/2 teaspoon lemon juice if you prefer brighter acidity or 1/4 teaspoon honey for more sweetness.
- 9
If you prefer a smoother dressing, briefly pulse the mixture in a small blender or use an immersion blender for 5–8 seconds to fully incorporate the grated cucumber into the dressing.